Access for people with disabilities | Children's Menu | Pets allowed
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
64 to 110
Gault&Millau's review2026
Chef Hugues Droz has been at the helm of the France for nearly forty years, and every year he demonstrates an impressive ability to reinvent himself. His hotel in the Haut-Doubs is one of the most charming in the region, and regulars return as much for the rooms as for the dining experience, where guests can discover poetic and inspired cuisine. His menus, centered around the five senses, work a treat, featuring Chazeaux snails in ceviche, an emulsion of black garlic from the Drôme, black radish, and snail eggs; Arctic char from the Oron springs, Swiss chard, artichokes, tagete leaves, and truffles; supreme and thighs of young pigeon from Pornic, chanterelles, meadowsweet, and sage gnocchi; and a dessert of strawberries, strawberry-olive oil sorbet, and a hint of verbena. An excellent wine cellar.
Hugues Droz Chef
